Chicken Pot Pie
User Reviews
0.0
0 reviews
Unrated
-
Prep Time
15 mins
-
Cook Time
1 hr
-
Total Time
1 hr 15 mins
-
Servings
4 servings
-
Calories
473 kcal
-
Course
Main Course
-
Cuisine
American
Chicken Pot Pie
Report
The Classic Homemade Chicken Pot Pie recipe. Warmth of a hearty chicken dinner in a flaky pie crust is the perfect comfort food.
Share:
Ingredients
- 1 refrigerated pie crust or homemade
- ¼ cup unsalted butter
- ½ cup onion finely diced
- ½ cup celery finely diced
- 1 cup frozen peas and carrots
- 2 cups cooked chicken or turkey, diced
- ½ cup all-purpose flour
- 1 ¾ cup chicken broth
- ¼ cup white wine
- ¾ cup heavy whipping cream
- 1 ½ teaspoon kosher salt
- ½ teaspoon black pepper
- ¼ teaspoon poultry seasoning
Instructions
- In a large skillet, melt butter. Add onion, celery, and 1 cup of frozen peas and carrots. Cook for about 3 minutes.
- Add cooked chicken and stir to combine.
- Sprinkle with flour, stir and cook over medium heat for about 2 minutes. Mixture will become pasty.
- Reduce heat to low and add chicken broth, wine, and heavy whipping cream. Add, salt, pepper, and poultry seasoning. Bring the chicken mixture to a slow boil and allow mixture to thicken. This will take about 10 minutes.
- Preheat oven to 400 degrees F.
- Pour thickened mixture into a deep dish pie plate. Roll out pie crust so that it's a little bit bigger than the top of the pie plate.
- You can either make your own pie crust, or use a refrigerated pie crust.
- Place crust on top and press into the sides, by pinching with your finger and thumbs. Cut slits into the top of the crust for venting.
- Bake pot pie for about 35-40 minutes, until bubbly and crust is lightly browned. Allow to cool about 10 minutes before serving.
Notes
- When rolling out the pie crust, try to roll it slightly larger than the diameter of the pie plate. That way you'll have enough to pinch over the sides of the plate.
- Try making this in ramekins for individual chicken pot pies!
- Let Chicken Pot Pie cook for about 10 minutes before serving. You want it to be hot but not so hot it burns your mouth!
- To vent, cut 4 - 5 slits in the top of the pie. They should start in the center and radiate toward the edges. I make slits about 2 inches long, just enough to release some steam from the pie as it bakes.
- Store leftovers covered in the fridge. Pot pie is best reheated in the oven.
Nutrition Information
Show Details
Calories
473kcal
(24%)
Carbohydrates
29g
(10%)
Protein
16g
(32%)
Fat
32g
(49%)
Saturated Fat
16g
(80%)
Polyunsaturated Fat
14g
Cholesterol
98mg
(33%)
Sodium
1043mg
(43%)
Fiber
2g
(8%)
Sugar
5g
(10%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 473 kcal
% Daily Value*
| Calories | 473kcal | 24% |
| Carbohydrates | 29g | 10% |
| Protein | 16g | 32% |
| Fat | 32g | 49% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 14g | 82% |
| Cholesterol | 98mg | 33% |
| Sodium | 1043mg | 43% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
0.0
0 reviews
Unrated
Other Recipes
You'll Also Love
